Rosehip jam

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration X. Frugt, s. 63 (falt i det fri)

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1
Clean the rosehips
Wash the rosehips, halve them and remove the seeds.
2
Cook the rosehips
Put the sugar, water, juice and vanilla pod over the heat. When the sugar has melted, add the rosehips and simmer until tender.
3
Boil down the syrup
Lift out the rosehips. Boil the syrup down for 5–10 minutes and skim well. Pour it over the rosehips and tie over.

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